Sous vide pigeon

6 Pigeons Brine with 2 teaspoon of salt with 3 cups of water, 1 teaspoons of sugar, garlic for 1 hour 3 tablespoons mirin or 2 mirin + 6 sugar 2 tablespoons jap soya sauce 1 tablespoons 海南雞豉油 1 tablespoons dark soya sauce 1 tablespoons oyster sauce 1 tablespoons jap wine 1/4 teaspoon 五香粉 5 pulps of smoked water 75 degree for 1.5 hour Room temperature Baste in its sauce 上下風210 degree 3 min each Rest Cut